Lemon Meringue Pie
From Favorite recipes of Alexandria Ward, 1952
Meringue will not shrink from edges when cooked or browned slowly.
Presented as published in 1952. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
838Calories
1 gProtein
218 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories838 kcal
Protein1.1 g
Carbohydrates218 g
Fiber2.9 g
Sugars203 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium145 mg
Calcium35 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 20. The excerpt below is the record exactly as published.
LEMON MERINGUE PIE Grated rind and juice of 1 large lemon 2 egg yolks 1 cup water 1 rounded tablespoon 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.